Potatoes cooked in milk are a French classic that transforms humble ingredients into a dish of comforting elegance. The combination of tender potatoes and rich, velvety milk captures the essence of French home cooking, bringing warmth and simplicity to the table with every bite.
When I first lived in California, there was this excellent little restaurant where I lived called “Champs Elysees.” It was small, with a French owner and chef, and the best French food away from home.
The chef, Chris, allowed me to peek into his kitchen more than once. Allow is a strong word, as I did not give him a choice by sneaking into the kitchen while he was not paying attention to me.
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He used to make this wonderful side dish of fanned potatoes cooked in milk. I love them. After numerous pestering sessions, he finally gave me the recipe.
After years of keeping it on the back of my recipe book, I decided to bring it out and make it tonight. It is perfect as a fish, meat, and chicken side dish.
My rule of thumb is half a large potato or one small one per person, although you will fall in love with them and may want a whole one for yourself.
If you have a small gathering for Thanksgiving, this recipe will be amazing to prepare alongside your turkey.
In this Article
- Subscribe to Giangi's Kitchen!
- Why you will love this recipe
- Use Evenly-Sized Potatoes
- Be Careful Not to Slice Through the Entire Potato
- Why a loaf pan?
- Ingredients needed to make this milk potatoes
- Equipment Needed
- Step by step on how to make these delicious potatoes cooked in milk
- Pro Tips
- What dishes can you enjoy with these milk potatoes? Here are my menus for you
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy these potatoes cooked-in milk recipes, you may want to try my other recipes.
- Potatoes Cooked In Milk
Why you will love this recipe
Easy – there is nothing to this recipe as the oven will do all the heavy lifting of cooking the potatoes.
With a handful of ingredients – that you already have in your pantry, you can make this any night of the week.
Super delicious – you will be amazed at the softness of the potatoes.
Perfect for one or a crowd – make a large platter of these milk potatoes for your next gathering. They’re easy to keep warm, and you can serve them in a baking dish.
Use Evenly-Sized Potatoes
Select potatoes that are all the same size to ensure even cooking. Smaller potatoes are easier to cut, bake and serve.
Be Careful Not to Slice Through the Entire Potato
The trick is not to cut through the potatoes. Instead, cut a small slice on one side, and the potatoes will stand on the cooking dish. Keeping them together will allow a beautiful fanning once they are cooking.
I am pretty agile with a knife, and I can keep the blade from going through the potatoes. However, so many wonderful hacks ensure you will not go through the potatoes.
One is to place a chopstick or the handle of a wooden cooking tool on each side of the potatoes and slice through with the knife until the blade touches the chopstick.
Another method is to buy this incredible gadget, the Hasselback potato guide. It will make my life easier to slice through this recipe and keep the slices even, which will be helpful when cooking.
Why a loaf pan?
Simple: Once reaching the boiling point, milk or cream tends to bubble up and overflow. Therefore, a loaf pan or a pan with high borders will eliminate the risk of the milk overflowing while covering your potato with milk and cooking to perfection.
Ingredients needed to make this milk potatoes
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Potatoes – You can use russet potatoes or Yukon gold potatoes with this recipe.
Whole milk – you do need the richness of the whole milk in this recipe. Do not substitute.
Unsalted butter—Always use unsalted butter. You want to control the seasoning, and salted butter will not only add too much salt to your dish but also change its flavor.
Ground black pepper and Salt – your seasoning for this potato dish.
Parmesan cheese – is optional but adds a great crispy crust on the top. Since the cheese is saltier in taste, ensure you do not over season your potatoes with salt.
Equipment Needed
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Step by step on how to make these delicious potatoes cooked in milk
With all my recipes, please assemble all the ingredients before starting cooking and baking, as you can see from the ingredients in the recipe card, it takes no time at all to prepare this recipe.
- Start by pre-heating the oven at 400 F degrees
- Peel the potatoes, rinse them, and dry them.
- Slice the potatoes like a fan, and do not cut through.
- Place the potatoes fan in a loaf pan, add butter over the potatoes to cover them, and add the milk.
If you do not have a loaf pan with high borders, I recommend placing the container you will use over a cookie sheet so that your oven will not be a complete mess in case of a boil-over.
- Season with salt and pepper, and sprinkle parmesan cheese if using.
- Please place it in the middle of the oven and bake for 40 to 45 minutes until it is fork tender.
- Remove from the oven, and serve.
Pro Tips
- Cooking with whole milk will result in richer and creamier potatoes.
- Parmesan cheese, rather than any other cheese, will work best. It gives it the desired crust and flavor wanted.
What dishes can you enjoy with these milk potatoes? Here are my menus for you
This fabulous recipe pairs well with most dishes. With just a few easy recipes that can be cooked while the potatoes are baking, you can transport yourself to Italy or France or stay here at home.
I serve it alongside Chicken Marsala for an Italian-flair dinner. I also will have Roast Rainbow Carrots and Broccoli. The final touch with dessert—you know my sweet tooth—is Affogato al Caffee.
Transport yourself to France with serving this recipe with Rack of Lamb with Parsley. They are the perfect combinations. Make a green leaf salad and you have the perfect French dinner. This combination is one of the most favorite at our house, and everything comes out of the oven at the same time. I almost forgot, Pears Clafoutis for dessert.
Staying home, the perfect companion to your Jalapeno Burger and some Blackberry Cobbler for dessert.
Variations and Substitutions
- Whole milk keeps this potato recipe light; to add more richness, combine milk and heavy cream.
- Chicken broth instead of the milk and cream. Use a sodium-free broth, and do not oversalt your potatoes.
- Add a few sprigs of fresh thyme to your potatoes towards the end of baking. Other fresh herbs that you may want to use are chopped parsley, rosemary, and oregano.
- I have had friends make this recipe, and they added a few shakes of garlic powder—just a few mixed with the parmesan cheese.
Storing and Reheating
Storing:
Those milk potatoes will be stored in an airtight container in the refrigerator for up to three days.
Reheating:
Bring them back to room temperature, and then warm them in the oven until heated through. Add some milk to your plate to prevent drying.
If you have a microwave, you can warm the potatoes in it. Follow the manufacturer’s instructions to warm up potatoes.
Frequently Asked Questions
What is the benefit of potatoes and milk?
People soak potatoes in milk to give them a creamier texture as well as a richer flavor. By doing so, you will skip the heavy cream to make mashed potatoes.
Why do people soak potatoes in milk?
Soaking the potatoes in milk gives them a creamier texture and a richer flavor. The potatoes absorb the milk while retaining their starch. If you are making mashed potatoes, this technique adds creaminess to your dish.
If you enjoy these potatoes cooked-in milk recipes, you may want to try my other recipes.
Potatoes Cooked In Milk
Ingredients
- 1 potato, per person
- 1 tablespoon butter, + more if needed
- ½ cup whole milk
- parmesan cheese, as much as you desire and optional
- salt , to taste
- black pepper, to taste
Instructions
- Preheat the oven to 400 F degrees
- Peel the potato and slice it like a fan with the help of the handle of two cooking tools. Make sure that the potatoes are not cut all the way through.
- Cover the potato with butter in a loaf pan, and add the milk. Salt and pepper and sprinkle parmesan cheese over it.
- Place in the oven and cook for 40 to 45 minutes, making sure that the milk does not overflow.
- The potato is ready when pierced with a knife, and they are soft.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Classics, Sides, Vegetables
- Cuisine: French
- Occasion: Valentine’s Day, Thanksgiving, Christmas
- Season: Fall, Winter
- Type: Affordable Gourmet
Did you make this?
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